Parker Farm CSA Share 9/22/10: 4 corn, 1 pound green beans, 1 pound zucchini, 1 pound cubanelle peppers, 1
pound shell beans(kidney), 1 pound yellow tomatoes, 1 bunch arugula, 1bunch
radish, 1 bunch broccoli and 1 delicata squash.
That's a quarter next to the beast. Then, inspiration (aka Lidia) struck.
These days, Lidia Bastianich is getting all kinds of media attention, but for a long time she was the quietly dignified and loveable warrior in the TV cooking show army. I've loved her for years. Her recipes are challenging, but authentic Italian. Plus she had a hand in two of the most incredible meals eaten in my life - both at Del Posto in New York City. She is my PBS must-watch, and she was on TV the other night making butternut gnocchi. I was nervous about potentially making a big batch of mini-doorstops, but I ventured forward with fantastic results. Light, tender and delicious - yay gnocchi!
Butternut Gnocchi with Browned Sage Butter
adapted from Lidia Bastianich
Serves 4 (or quadrupled because of Brontosquash Butternutus makes for plenty of frozen portions)
1 lb butternut squash, halved, seeds removed, cut side brushed with oil
1 Tablespoons olive oil, divided
2 large russet potatoes, halved lengthwise, cut side brushed with oil
3/4 cup finely grated Parmesan cheese, divided
1 organic eggs, beaten until blended
1/2 teaspoon ground nutmeg
1 teaspoon salt
1.5-2 C. all purpose flour
1 sticks of butter
1 tablespoon chopped sage
freshly ground black pepper
We were intrigued by the shell kidney beans in our shares, but were at a loss for what to do with one pound of them. In retrospect, the cooked beans are so tender and flavorful, I should have made a garlicky bean dip. My share-mate and co-worker, Alicia, emailed me after the pickup to say that raw kidney beans can kill you, so I'm grateful for that. I shelled and soaked 'em for more than the recommended five hours.
1 pound green beans, trimmed and cut into 1/2" pieces
1 pound shell beans (kidney), shelled, soaked for 5+ hours
1 large clove garlic, minced
2 T. olive oil
2 T. roasted pumpkin seeds
1 T. balsamic vinegar
salt and pepper
1. Cook kidney beans in boiling salted water for 20 minutes until beans are soft.
2. Add green beans and cook for five minutes more, then drain into a colander
3. Meanwhile, in a small saucepan, cook garlic in oil until it is soft and fragrant, then add pumpkin seeds. Set aside.
4. Toss cooked beans with garlic oil mixture and add balsamic, salt and pepper to taste.
5. Serve hot or at room temperature.